Corn and Cheese Quesadillas

6 ingredients
5 steps

Ingredients

  • eight 7- to 8-inch or four 10-inch flour tortillas (or store bought)
  • 3 tablespoons unsalted butter, melted
  • 2 cups grated Monterey Jack (about 1/2 pound)
  • 1 cup cooked corn
  • 2 fresh or pickled jalapeno chilies, or to taste, seeded and minced (wear rubber gloves)
  • guacamole and tomato salsa as accompaniments

Directions

  1. 1
    Arrange half the tortillas in one layer on a large baking sheet and brush them lightly with some of the butter.
  2. 2
    Turn the tortillas over, divide the Monterey Jack, the corn, and the chilies evenly among them, and top the mixture with the remaining tortillas.
  3. 3
    Brush the tops lightly with some of the remaining butter and broil the quesadillas under a preheated broiler about 2 inches from the heat for 1 minute, or until the tops are golden and crisp.
  4. 4
    Turn the quesadillas carefully with a spatula, brush the tops lightly with the remaining butter, and broil the quesadillas for 1 minute more, or until the tops are golden and crisp.
  5. 5
    Serve the quesadillas, cut into wedges, with the guacamole and the salsa.

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